Source: SBS Food
A classic Passover dessert that draws on the Sephardic traditions of the Mediterranean, Morocco and the Middle East. In this recipe whole oranges are boiled for two hours and then puréed skin, pips and all. Not only is this cake incredibly moreish and moist, it is also gluten and dairy-free making it the perfect all-rounder.
Ingredients
2 oranges, washed
250 g castor sugar
6 eggs
250g almond meal
1 tsp baking powder
Bring a large pot of water to the boil, and add oranges and boil for 2 hours. Drain, allow to cool to room temperature, then puree. This step can be done ahead of time.
Preheat the oven to 160°C. Grease and line a 22 cm spring form cake tin with baking paper. Beat the eggs and caster sugar until well combined. Stir in the orange puree followed by the almond meal and baking powder. Pour the batter into the prepared tin and dust the top with extra caster sugar. Bake for 1-1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean.
Allow to cool in the tin. Dust with icing sugar, cut into slices and serve.
A classic Passover dessert that draws on the Sephardic traditions of the Mediterranean, Morocco and the Middle East. In this recipe whole oranges are boiled for two hours and then puréed skin, pips and all. Not only is this cake incredibly moreish and moist, it is also gluten and dairy-free making it the perfect all-rounder.
Ingredients
2 oranges, washed
250 g castor sugar
6 eggs
250g almond meal
1 tsp baking powder
Bring a large pot of water to the boil, and add oranges and boil for 2 hours. Drain, allow to cool to room temperature, then puree. This step can be done ahead of time.
Preheat the oven to 160°C. Grease and line a 22 cm spring form cake tin with baking paper. Beat the eggs and caster sugar until well combined. Stir in the orange puree followed by the almond meal and baking powder. Pour the batter into the prepared tin and dust the top with extra caster sugar. Bake for 1-1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean.
Allow to cool in the tin. Dust with icing sugar, cut into slices and serve.
Cook's notes
Oven temperatures are for conventional; if using fan-forced
(convection), reduce the temperature by 20˚C. | Measures are Australian
tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml;
1 cup equals 250 ml. | Cups
are lightly packed. | All eggs are 55-60 g, unless specified.
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